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Donut Troubleshooting Guide
CAKE DONUTS
HELPFUL HINTS
• Donut screen should be no deeper than
3 inches below surface of frying shortening,
otherwise donuts will turn over as they rise
and become misshapen.
• Level of frying shortening should be no more than
1½ inches from bottom of depositor.
Raw Centers
• Let donuts sit on screen for 30 seconds after frying
to allow excess shortening to drain away.
• Glaze donuts hot, to achieve an even glaze and
good coverage.
• Keep frying shortening in good condition.
Possible Causes
Batter Temperature Too Cool
Scaling Too Heavy
Refer to water temperature calculations; keep batter
temperature at 70°F-72°F/22°C-23°C.
Reduce scaling weight to recommended weight
for your size cutter.
Incorrect Frying Time
Incorrect Frying Temperature
Adjust frying time to suit drop weight.
Adjust shortening temperature to 375°F/190°C.
Batter Too Stiff
Incorrect Frying Temperature
Check mix weight, water amount and water
temperature calculations.
Adjust shortening temperature to 375°F/190°C.
Turning On Rise After Deposit
Reduce cutting speed.
Check frying shortening level in fryer; should
be 2½" from screen/inverted basket to surface of
frying shortening.
Worn or Damaged Cutter
Cracking Inside Ring Dropping Too Fast
Replace cutter.
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Cake Donut Troubleshooting Guide
Cracking on Bottom
Possible Causes
Old Frying Shortening Breaking Down
Turning On Rise After Deposit
Check with litmus paper and change or filter
frying shortening.
Check frying shortening level in fryer; should
be 2½" from screen/inverted basket to surface of
frying shortening.
Incorrect Batter Temperature
Refer to water temperature calculations; keep batter
temperature at 70°F-72°F/22°C-23°C.
Batter Too Stiff
Overmixed Batter
Incorrect Frying Temperature
Mix properly.
Adjust shortening temperature to 375°F/190°C.
Batter Too Stiff
Old Frying Shortening Breaking Down
Check mix weight, water amount and water
temperature calculations.
Check with litmus paper and change or filter
frying shortening.
Incorrect Batter Temperature
Dropping Too Fast
Refer to water temperature calculations; keep batter
temperature at 70°F-72°F/22°C-23°C.
Reduce cutting speed.
Check mix weight, water amount and water
temperature calculations.
“Balling Up” Effect
Scaling Too Heavy
Reduce scaling weight to recommended weight
for your size cutter.
Excessive Spread
Undermixed Batter
Incorrect Frying Temperature
Mix properly.
Adjust shortening temperature to 375°F/190°C.
Batter Too Soft
Incorrect Frying Shortening Depth
Check mix weight, water amount and water
temperature calculations.
Check frying shortening level in fryer; should be
2½" from screen/inverted basket to surface of
frying shortening.
Incorrect Batter Temperature
Refer to water temperature calculations; keep batter
temperature at 70°F-72°F/22°C-23°C.
High Fat Absorption Undermixed Batter
Incorrect Frying Temperature
Mix properly.
Adjust shortening temperature to 375°F/190°C.
Batter Too Soft
Old Frying Shortening Breaking Down
Check mix weight, water amount and water
temperature calculations.
Check with litmus paper and change or filter
frying shortening.
Incorrect Batter Temperature
Refer to water temperature calculations; keep batter
temperature at 70°F-72°F/22°C-23°C.
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Cake Donut Troubleshooting Guide
Low Volume
Possible Causes
Incorrect Mixing Time
Incorrect Frying Temperature
Refer to recipe for correct mixing time.
Adjust shortening temperature to 375°F/190°C.
Incorrect Batter Consistency
Incorrect Frying Shortening Depth
Check mix weight, water amount and water
temperature calculations.
Check frying shortening level in fryer; should
be 2½" from screen/inverted basket to surface
of frying shortening.
Incorrect Batter Temperature
Refer to water temperature calculations; keep batter
temperature at 70°F-72°F/22°C-23°C.
Scaling Too Light
Incorrect Hopper Height
Batter Sitting Too Long
Hopper should be 1½" above frying shortening.
Should be 10 minutes floor time, 30 minutes
cutting time.
Increase scaling weight.
Improper Shape
Incorrect Batter Temperature
Refer to water temperature calculations; keep batter
temperature at 70°F-72°F/22°C-23°C.
Worn or Damaged Cutter
Replace cutter.
Incorrect Frying Shortening Depth
Check frying shortening level in fryer; should
be 2½" from screen/inverted basket to surface of
frying shortening.
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Yeast-Raised Donut Troubleshooting Guide
YEAST-RAISED DONUTS
HELPFUL HINTS
• After rolling out dough for cutting, let it relax or
donuts will become egg shaped.
• Proof donuts correctly. Test by gently touching side
of donut with fingertip. If it leaves a faint impression,
donut is ready; if it leaves no impression, it is not
proofed yet; if donut collapses, it is overproofed.
High Fat Absorption
• Dry donuts after proofing for at least 10 minutes,
or they will absorb frying shortening while frying.
• Glaze donuts hot, to achieve an even glaze and
good coverage.
• Keep frying shortening in good condition.
Possible Causes
Incorrect Drying Time
Incorrect Dough Temperature
Drying should take place 10-15 minutes before frying.
Refer to water temperature calculations; keep dough
temperature at 80°F-82°F/27°C-28°C.
Undermixed Dough
Refer to recipe for correct mixing time.
Dough Too Soft
Incorrect Frying Temperature
Adjust shortening temperature to 375°F/190°C.
Check mix weight, water amount and water
temperature calculations.
Old Frying Shortening Breaking Down
Dough Too Soft
Proofer Too Moist
Check mix weight, water amount and water
temperature calculations.
Reduce proofer humidity.
Incorrect Frying Temperature
Check with litmus paper and change or filter
frying shortening.
Check with litmus paper and change or filter
frying shortening.
Excessive Spread
Adjust shortening temperature to 375°F/190°C.
Old Frying Shortening Breaking Down
Incorrect Frying Shortening Depth
Check frying shortening level – fill to “fill line.”
Uneven Crust Color
Dough Temperature Too Warm
Incorrect Frying Temperature
Refer to water temperature calculations; keep dough
temperature at 80°F-82°F/27°C-28°C.
Adjust shortening temperature to 375°F/190°C.
Incorrect Fermentation Time
Refer to recipe for correct fermentation time.
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Yeast-Raised Donut Troubleshooting Guide
Low Volume
Possible Causes
Incorrect Mixing Time
Excessive Handling
Refer to recipe for correct mixing time.
Do not over-handle dough.
Dough Too Stiff
Excessive Dusting Flour
Check mix weight, water amount and water
temperature calculations.
Use dusting flour sparingly.
Dough Temperature Too Warm
Increase proofing time.
Refer to water temperature calculations; keep dough
temperature at 80°F-82°F/27°C-28°C.
Proofer Too Dry
Incorrect Fermentation Time
Refer to recipe for fermentation time.
Underproofed
Increase proofer humidity.
Incorrect Frying Temperature
Adjust shortening temperature to 375°F/190°C.
Too Much Scrap Dough
Reduce scrap.
Blistering
Incorrect Mixing Time
Excessive Handling
Refer to recipe for proper mixing times.
Do not over-handle dough.
Dough Temperature Too Warm
Incorrect Frying Temperature
Refer to water temperature calculations; keep dough
temperature at 80°F-82°F/27°C-28°C.
Adjust shortening temperature to 375°F/190°C.
Incorrect Fermentation Time
Increase proofing time.
Underproofed
Refer to recipe for correct fermentation time.
Collapsing
Undermixed Dough
Excessive Dusting Flour
Refer to recipe for correct mixing time.
Use dusting flour sparingly.
Incorrect Fermentation Time
Incorrect Drying Time
Refer to recipe for correct fermentation time.
Drying should take place 10-15 minutes before frying.
Excessive Handling
Overproofed
Do not over-handle dough.
Reduce proofing time.
Incorrect Mixing Time
Uneven Pinning and Sheeting of Dough
Refer to recipe for proper mixing time.
Pin evenly to proper thickness.
Incorrect Fermentation Time
Dough Not Relaxed Before Cutting
Refer to recipe for correct fermentation time.
Allow dough to relax to proper condition.
Irregular Size and Shape
Incorrect Proofing
Adjust proofing time. Proofing times can vary
depending on product.
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Yeast-Raised Donut Troubleshooting Guide
“Balling Up” Effect
Excessive Handling
Proofer Too Dry
Do not over-handle the dough.
Increase proofer humidity.
Excessive Dusting Flour
Use dusting flour sparingly.
Get more tips at progressivebaker.com
The situations identified above apply to most donut varieties and types. Please use your discretion when identifying a
concern that may apply to your products. ©2011 Cargill, Incorporated. All rights reserved.
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